Preheat your oven to 200°C. Place the pumpkin on a lined oven tray and drizzle with around 2 tablespoons olive oil. Season well with salt and pepper and sprinkle with thyme. Toss to coat and arrange in a single layer and roast for 20 minutes, turning once, until almost tender.
Slice the salami into thin rounds and cut into halves. Add to the pumpkin with the cherry tomatoes and toss everything around to slick with oil. Add a little salt and a drizzling of olive oil if the pumpkin seems dry. Cook until tomatoes are collapsed, salami is crisp and pumpkin is starting to crisp on the edges — around 15 minutes. Set aside to cool at room temperature.
Meanwhile place the pine nuts into a dry non-stick frypan and place over medium-high heat. Cook, tossing around frequently, until just starting to colour. Be careful as they burn quickly. Remove from heat and set aside.
Place the Dijon mustard, vinegar and olive oil into a small clean jar. Secure the lid and shake vigorously to emulsify. Alternatively whisk together with a fork.
Toss the spinach leaves with the dressing and a little salt and pepper. Arrange the pumpkin, tomatoes and on top and scatter with toasted pine nuts. Serve immediately.
Read more at http://kitchen.nine.com.au/2016/05/04/15/37/liliana-battles-roasted-pumpkin-tomato-salami-and-pine-nut-salad#szgF5SATmHu5tda5.99